Make this! *from 30Sec Wine Adviser Food Newsletter
INGREDIENTS:
(Serves two)
3-4 strips American smoky bacon or 2 ounces Italian pancetta
2 cloves garlic
1 tablespoon (15ml) olive oil
4-6 ounces (120-180g) spaghetti
1/4 cup (60g) grated Pecorino Romano cheese
Black pepper
Nutmeg
2 eggs, preferably freshest possible free-range
2 tablespoons heavy cream
PROCEDURE:
1. Cut the bacon or pancetta into thin strips. Peel and smash the garlic cloves. Brown the garlic over medium-high heat in a skillet or saute pan; discard it, reduce heat to medium-low, and cook the bacon until it's crisp. Remove from heat; leave the bacon in the pan, but spoon off all but about 2 tablespoons of the fat.
2. Bring a large pot of salted water to boil and, when it comes to a full boil, cook the spaghetti until al dente, typically 7 to 10 minutes depending on thickness.
3. While the spaghetti cooks (or do this in advance if you don't like working under pressure), grate the cheese, put it in a small bowl, and season it with freshly grated black pepper and nutmeg. Break the eggs into a cup, add the heavy cream, stir in the grated cheese mixture and whip it gently with a fork until all the ingredients are mixed.
4. Just before the spaghetti is done, spoon 2 or 3 tablespoons of the pasta cooking water into the egg mixture, stirring briefly. Reheat the pan containing the cooked bacon and remaining fat. Quickly drain the pasta in a big strainer or colander, then put it in the skillet with the bacon and fat, reducing heat to very low. Pour in the egg mixture and toss with two spoons until every strand is coated and the egg mixture barely cooks. Don't overcook; it's better creamy than dry.
WINE MATCH: The dairy flavors pretty much call for a white, and the smoky bacon suggests a richer-styled white. It was fine with a modestly priced, textured blend of Carignan Blanc and Vermentino from Southwestern France, Domaine du Poujol 2006 "Pico" Vin de Pays de l'Heurault.
Thursday, January 31, 2008
Friday, January 18, 2008
Friday Treats
Everyone at my work takes turns bringing treats on Friday and I got a lot of good feedback on my entry today. These recipes were quite easy (I did shopping then made all three between 6:30 and 10:30 pm on Thursday) and there weren't any really exotic ingredients.These may be the best muffins I've ever had. Sweet, moist, crunchy (I used medium grind cornmeal) - perfection. I also used skim milk (which didn't affect the taste, from what I could tell) and one pint of blueberries, which is a bit more than the 1/2 cup it calls for.
Banana Coconut Muffins (pictured left)
I'm a sucker for coconut and these little beauties were delicious. The one thing I would've done differently, however, is to let the bananas ripen more. Mine were still edible, and I think for this recipe to really wow, they need to be much darker. But still very good!
Cool Veggie Pizza Appetizer (pictured right)
I hadn't made this in years, and in doing so, I remembered that it's one of my favorite super easy entertainment recipes. I changed a lot of things about the spread this time, but it's one of those things that you can play with and figure out what works best. I don't like Miracle Whip, so I made it with cream cheese, sour cream, ranch dressing and mayonnaise instead (the same amount of cream cheese, small amounts of the other three). Also, instead of onion salt and dill, I used a tablespoon of the Lipton Recipe Secrets Onion Soup powder. Delicious!
Thursday, January 10, 2008
Butter Lettuce-Citrus Salad
*Stolen from the SF Chronicle's Food & Wine Newsletter - this sounds like a deliciously fancy salad that I must remember to make later.
Butter Lettuce-Citrus Salad
Thursday, January 10, 2008
This recipe is from local cooking teacher Linda Carucci.
INGREDIENTS:
2 large, firm heads butter lettuce
1/2 small red onion, cut lengthwise into thin crescents
2 large Hass avocados
Salt and pepper to taste
4 large ruby grapefruit, cut between membranes to release segments
1 1/2 cups glazed walnut halves, broken up (see recipe)
Dressing:
Finely chopped zest of 1 orange
1 teaspoon sugar
1 tablespoon seasoned rice vinegar
1 tablespoon fresh orange juice
1 1/2 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon garlic powder
1/8 teaspoon pepper, or to taste
1/4 cup canola or light-flavored olive oil
INSTRUCTIONS: Discard tough outer leaves from lettuces. Quarter lettuces lengthwise, remove tough cores, and cut each quarter into thirds; wash and spin dry.
Combine all dressing ingredients and whisk well to combine.
Toss together lettuce and onion in a large bowl. Vigorously whisk dressing again, pour over the salad and toss.
Pit, peel and dice avocados; toss into salad. Taste a piece of lettuce and add salt and/or pepper if desired.
Divide salad among serving plates. Divide grapefruit sections evenly, tucking them into folds of lettuce. Garnish with glazed walnuts.
Serves 6 to 8
PER SERVING: 335 calories, 5 g protein, 23 g carbohydrate, 27 g fat (3 g saturated), 0 cholesterol, 143 mg sodium, 5 g fiber.
Glazed Walnuts
INGREDIENTS:
1/4 cup superfine sugar
2 quarts water
2 cups walnut halves
2 cups canola oil, or as needed
INSTRUCTIONS: Put sugar in a large mixing bowl. Put a large sieve in the sink; set another one over a bowl near stove; cover a rimmed baking sheet with paper towels.
Bring water to a rolling boil in a 4-quart saucepan. Add nuts, blanch for 1 minute. Pour into sieve in sink; rinse with hot water. Drain well. Transfer to bowl with sugar; mix with a rubber spatula to melt sugar and coat nuts evenly.
Heat oil to 350 degrees in a heavy skillet. Using a large slotted spoon, put half the nuts in the oil. Fry until golden brown, 3 to 4 minutes. Turn off heat and transfer nuts to the dry sieve. Shake to separate pieces. Transfer to the baking sheet, moving them about with a spatula to keep them from sticking to pan or each other. Reheat oil to 350 degrees and repeat with remaining nuts. Let cool completely.
Store in an airtight container at room temperature. They keep well for up to 4 days.
Yields 2 cups
PER 1/4 CUP: 195 calories, 4 g protein, 11 g carbohydrate, 17 g fat (2 g saturated), 0 cholesterol, 3 mg sodium, 1 g fiber.
Butter Lettuce-Citrus Salad
Thursday, January 10, 2008
This recipe is from local cooking teacher Linda Carucci.
INGREDIENTS:
2 large, firm heads butter lettuce
1/2 small red onion, cut lengthwise into thin crescents
2 large Hass avocados
Salt and pepper to taste
4 large ruby grapefruit, cut between membranes to release segments
1 1/2 cups glazed walnut halves, broken up (see recipe)
Dressing:
Finely chopped zest of 1 orange
1 teaspoon sugar
1 tablespoon seasoned rice vinegar
1 tablespoon fresh orange juice
1 1/2 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon garlic powder
1/8 teaspoon pepper, or to taste
1/4 cup canola or light-flavored olive oil
INSTRUCTIONS: Discard tough outer leaves from lettuces. Quarter lettuces lengthwise, remove tough cores, and cut each quarter into thirds; wash and spin dry.
Combine all dressing ingredients and whisk well to combine.
Toss together lettuce and onion in a large bowl. Vigorously whisk dressing again, pour over the salad and toss.
Pit, peel and dice avocados; toss into salad. Taste a piece of lettuce and add salt and/or pepper if desired.
Divide salad among serving plates. Divide grapefruit sections evenly, tucking them into folds of lettuce. Garnish with glazed walnuts.
Serves 6 to 8
PER SERVING: 335 calories, 5 g protein, 23 g carbohydrate, 27 g fat (3 g saturated), 0 cholesterol, 143 mg sodium, 5 g fiber.
Glazed Walnuts
INGREDIENTS:
1/4 cup superfine sugar
2 quarts water
2 cups walnut halves
2 cups canola oil, or as needed
INSTRUCTIONS: Put sugar in a large mixing bowl. Put a large sieve in the sink; set another one over a bowl near stove; cover a rimmed baking sheet with paper towels.
Bring water to a rolling boil in a 4-quart saucepan. Add nuts, blanch for 1 minute. Pour into sieve in sink; rinse with hot water. Drain well. Transfer to bowl with sugar; mix with a rubber spatula to melt sugar and coat nuts evenly.
Heat oil to 350 degrees in a heavy skillet. Using a large slotted spoon, put half the nuts in the oil. Fry until golden brown, 3 to 4 minutes. Turn off heat and transfer nuts to the dry sieve. Shake to separate pieces. Transfer to the baking sheet, moving them about with a spatula to keep them from sticking to pan or each other. Reheat oil to 350 degrees and repeat with remaining nuts. Let cool completely.
Store in an airtight container at room temperature. They keep well for up to 4 days.
Yields 2 cups
PER 1/4 CUP: 195 calories, 4 g protein, 11 g carbohydrate, 17 g fat (2 g saturated), 0 cholesterol, 3 mg sodium, 1 g fiber.
Wednesday, January 9, 2008
Lentil Soup Article from NYTimes
Thanks Olivia! I wanted to post this so I remember to make it. Lentil soup, in general, is great though. Very easy and filling.
A Lentil Soup to Make You Stop, Taste and Savor
FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with countless incarnations, and most tasted reasonably good. They were brawny, solid and predictable. I liked them in varying degrees, but never quite enough to take home to my soup pot. Until recently, when I fell head over heels. Could this be the one?
Recipe: Red Lentil Soup With Lemon (January 9, 2008)
It was so unexpected. At a friend’s dinner party this fall, white espresso cups filled with a steaming liquid were passed around as hors d’oeuvres. Deep in conversation, I took an absent-minded sip that instantly dazzled, yet mystified me. A gorgeous soup, it was warming and hearty, and possessed a velvety texture that recalled some kind of puréed legume. But it had a zesty, spicy flavor that was more ethereal and sunny than any earthbound, wintry bean.
“It’s nothing, just a little lentil soup,” said my hostess nonchalantly when I cornered her in the kitchen to grill her.
Lentil? It didn’t taste like lentils. And with its muted golden color, it didn’t look like them either.
“Red lentils, Sweetie, with chili and a little lemon; I’ll e-mail you tomorrow with the recipe,” she promised.
In fervid anticipation, I picked up some red lentils the next morning. Unlike their more familiar green and brown cousins, red lentils are hulled and split when you buy them. This lets them cook much faster than their relatives, though they don’t hold their shape as well, making them problematic for salads — and ideal for soup. Or so I found out with a little Googling.
The e-mail appeared. I wasn’t coy; I had already pulled out the soup pot.
As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur — none of which were in the cupboard.
As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush.
Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work.
The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color.
The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren’t they the point after all?
Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface.
I was a little nervous about digging in. With all my changes, would the soup live up to my expectations?
In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired.
I have been making it ever since.
A Lentil Soup to Make You Stop, Taste and Savor
FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with countless incarnations, and most tasted reasonably good. They were brawny, solid and predictable. I liked them in varying degrees, but never quite enough to take home to my soup pot. Until recently, when I fell head over heels. Could this be the one?
Recipe: Red Lentil Soup With Lemon (January 9, 2008)
It was so unexpected. At a friend’s dinner party this fall, white espresso cups filled with a steaming liquid were passed around as hors d’oeuvres. Deep in conversation, I took an absent-minded sip that instantly dazzled, yet mystified me. A gorgeous soup, it was warming and hearty, and possessed a velvety texture that recalled some kind of puréed legume. But it had a zesty, spicy flavor that was more ethereal and sunny than any earthbound, wintry bean.
“It’s nothing, just a little lentil soup,” said my hostess nonchalantly when I cornered her in the kitchen to grill her.
Lentil? It didn’t taste like lentils. And with its muted golden color, it didn’t look like them either.
“Red lentils, Sweetie, with chili and a little lemon; I’ll e-mail you tomorrow with the recipe,” she promised.
In fervid anticipation, I picked up some red lentils the next morning. Unlike their more familiar green and brown cousins, red lentils are hulled and split when you buy them. This lets them cook much faster than their relatives, though they don’t hold their shape as well, making them problematic for salads — and ideal for soup. Or so I found out with a little Googling.
The e-mail appeared. I wasn’t coy; I had already pulled out the soup pot.
As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur — none of which were in the cupboard.
As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush.
Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work.
The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color.
The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren’t they the point after all?
Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface.
I was a little nervous about digging in. With all my changes, would the soup live up to my expectations?
In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired.
I have been making it ever since.
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